CHICKEN IN BASKETS
"My family loves this quick delicious meal," says Cheryl Miller of Robesonia, Pennsylvania. No one has to know the impressive entree starts with packaged pastry shells, canned soup and frozen chicken and vegetables.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 3 servings.
Number Of Ingredients 5
Steps:
- Bake pastry shells according to package directions. Meanwhile, in a microwave-safe bowl, combine the soup, chicken, vegetables and milk. Cover and microwave on high for 4-5 minutes or until bubbly. Cut the top off each pastry shell; fill with chicken mixture. Replace tops.
Nutrition Facts : Calories 713 calories, Fat 38g fat (10g saturated fat), Cholesterol 68mg cholesterol, Sodium 1297mg sodium, Carbohydrate 64g carbohydrate (7g sugars, Fiber 8g fiber), Protein 30g protein.
CHICKEN IN THE BASKET
I came across this recipe in an old Pennsylvania school cookbook and thought it sounded very interesting. I have not made it but it got my interest. I am posting it like it was written.
Provided by LAURIE
Categories Lunch/Snacks
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- For chicken, combine flour and spices.
- Dip chicken into egg whites and then coat with flour mixture.
- Brown in melted butter/margarine.
- Prepare basket by cutting off top of bread and scooping out the inside, leaving a shell big enough to hold the chicken.
- Keep top of bread but discard inside or use for something else.
- Mix all sauce ingredients together.
- Coat the inside of the bread with all the sauce.
- Place the chicken pieces inside the bread.
- Place the top of bread back on.
- Cover with foil.
- Place on cookie sheet and bake at 325 for about 1 hour.
- Cut into wedges to serve.
Nutrition Facts : Calories 410.1, Fat 27.1, SaturatedFat 10.1, Cholesterol 115.7, Sodium 491.5, Carbohydrate 7.5, Fiber 0.8, Sugar 0.2, Protein 33
CHICKEN IN A BASKET
I found this recipe in a Betty Crocker Recipe Book and have been making it for years. My family loves it and it is really easy to make.
Provided by bigherbncv
Categories Lunch/Snacks
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 425°F.
- Wash & pat dry chicken.
- Mix cheese, salt and pepper.
- Dip chicken in margarine.
- Coat chicken with cheese mixture.
- Place chicken skin side down in greased baking pan.
- Pour remaining margarine over chicken.
- Bake uncovered for 30 minutes.
- Turn chicken; bake additional 20 minutes or until done.
- Serve hot or cool.
Nutrition Facts : Calories 476.7, Fat 36.8, SaturatedFat 11.3, Cholesterol 121.8, Sodium 920.8, Carbohydrate 1, Sugar 0.2, Protein 33.8
CHICKEN AND SEAFOOD TRIO IN A BASKET
Steps:
- Bring a large pan of water to a boil. Add asparagus and cook until tender yet crisp; about 2 minutes. Drain.
- Cut seafood and chicken into 1/2 inch cubes. Coat both with cornstarch, egg white, salt and pepper.
- Place a wok over high heat until hot. Add oil and swirl to coat the sides. Add ginger and cook, stirring until fragrant, about 10 seconds. Add seafood, chicken and green onions and stir fry for 1 minute. Add broth, oyster sauce, and fish sauce and bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Add asparagus and toss to mix.
- To make basket, heat cooking oil in a wok for deep frying to about 30 degrees F. Rinse shredded potato under cold running water; squeeze well to remove as much moisture as possible and pat dry with paper towels. Toss potato with cornstarch. Dip strainers into hot oil to coat them. Line one strainer with potato to a thickness of about 3/8 inch. Nest second strainer on top, and immerse strainers in oil. Deep fry until golden brown. Remove potato from the basket and drain on paper towels. Fill immediately with seafood mixture.
FRIED CHICKEN IN A BASKET
Provided by Alex Guarnaschelli
Time 12h50m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Make the marinade by combining the buttermilk, sour cream, Dijon mustard, salt and freshly ground black pepper in a large bowl. Mix well with a whisk. Season the chicken pieces with salt and pepper and place in the marinade. Stir everything together so the chicken is coated evenly, cover, and set aside in the fridge to marinate for 12 hours.
- Fill a heavy-based pot (such a deep cast iron skillet) with canola oil and set over medium-high heat. Using a thermometer, heat the oil until 375 degrees F. Preheat the oven to 350 degrees F.
- Prepare the coating by adding the all-purpose flour, salt, paprika, mustard powder, and garlic powder together in a large bowl. Mix with a whisk. Take the chicken pieces out of the marinade and dredge lightly in the seasoned flour, 1 at a time. Set the coated pieces on a wire rack over a tray as you work.
- Add the chicken, 3 to 4 pieces at a time, to the hot oil, skin-side down. Cook until golden brown, 5 to 7 minutes. Increase the heat on the oil if you need to as the chicken will bring the temperature of the oil down. Remove the chicken from the pot with a wire strainer and set over a clean rack over a tray. Season with salt while still hot. Continue to cook in batches, allowing the oil to heat up again before adding the chicken to the pot each time.
- Place the chicken into the oven and cook for another 8 to 10 minutes until cooked through. Allow the chicken to rest for 5 minutes before serving. Pile high in a basket for a fun presentation.
MARKET BASKET CHICKEN VEGETABLE STIR-FRY
Steps:
- Heat the oil in a wok over high heat. Add the garlic, ginger, and scallions. Cook until aromatic, about 2 minutes. Add the chicken. Saute until the edges are brown, about 3 to 4 minutes. Add the broccoli, carrots, and green beans to the wok. Cook approximately 5 to 8 minutes, until the vegetables begin to become tender. Add the red pepper, mushrooms, bok choy, and teriyaki sauce to the wok, cook approximately 5 to 8 minutes more, or until chicken is cooked through and vegetables are done to your likeness. Taste and adjust seasonings. Serve immediately.
CHICKEN IN POTATO BASKETS
I got this recipe from A Taste of Home magazine.It is Helen Lamison's from Carnige,Pennsylvania Grand Prize recipe.We love to eat this and maybe you will to!!!!
Provided by crawfish pie
Categories Poultry
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a bowl, combine the potatoes,butter,salt and pepper.
- Press into six greased 10 oz custard cups;set aside (I used a small casserole dish).
- In a small saucepan,saute onion in butter.
- Add the flour,bouillion,worcestershire and basil.
- Stir in the milk.
- Bring to a boil;cook and stir for 2 minutes or till thickened.
- Add chicken and peas.
- Spoon into prepared crusts.
- Bake,uncovered aat 375 for 30-35 minutes or until crust is golden brown.
CHICKEN IN POTATO BASKETS
These petite pies with their hash brown crusts are so pretty that I like to serve them for special luncheons. Chock-full of meat and vegetables in a creamy sauce, they're a meal-in-one...and a great way to use up left-over chicken or turkey. -Helen Lamison Carnegie, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the potatoes, butter, salt and pepper. Press into six greased 10-oz. custard cups; set aside., In a large saucepan, saute onion in butter. Add the flour, bouillon, Worcestershire sauce and basil. Stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and peas. Spoon into prepared crusts., Bake, uncovered, at 375° for 30-35 minutes or until crust is golden brown.
Nutrition Facts : Calories 441 calories, Fat 27g fat (15g saturated fat), Cholesterol 125mg cholesterol, Sodium 1207mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 2g fiber), Protein 27g protein.
PICNIC CHICKEN IN A BASKET
Picnic Chicken in a Basket is a Tailgaters Dream. Buttery, herb sourdough bread with crispy BBQ chicken drumettes hidden inside, all wrapped up for the big game.
Provided by Culinary Envy
Categories Lunch/Snacks
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 400°. In a medium mixing bowl combine the flour, sesame seeds, thyme, garlic powder, onion powder, poppy seeds, salt and pepper. Dip the chicken drumettes in the flour mixture and shake off any excess. Next, dip the chicken in the beaten egg and then coat each piece thoroughly in the flour mixture again.
- Meanwhile, melt the butter and the olive oil in a large skillet. Brown the chicken thoroughly, about 3 minutes per side, over medium heat. Put the chicken on a rimmed baking sheet and bake 20 minutes.
- In the meantime, to prepare the bread basket, cut a large top in the bread round. Scoop out the inside of the loaf, leaving about ¾ inch of bread all the way around the edge.
- For the Herb and Seeds Butter Sauce, melt the butter in a small saucepan and add the remaining sauce ingredients. With a pastry brush, spread the sauce over the entire inside of the loaf and inside of the top. Place the loaf and top on a cookie sheet.
- At this time the chicken should have cooked for the 20 minutes. Remove chicken from the oven and brush the drumettes with BBQ sauce and bake for an additional 10-15 minutes, or until done. Also put the bread in the oven at the same time and bake uncovered for 15 minute. Remove both cookie sheets from the oven and put the chicken in the bread round and put the bread top on. Wrap the bread basket in several layers of heavy duty foil, surrounded by several layers of newspaper. It will remain very warm for several hours this way. Enjoy your tailgate or picnic party!
GRILLED CHICKEN IN A BASKET
Steps:
- Mix all ingredients together and place in large storage bag with chicken pieces and marinate for several hours or overnight.
- Place in wire basket, discarding the rest of the marinade. Cook in wire basket on rotisserie on grill over medium heat for 1 1/2 to 2 hours, checking occasionally.
- Serve with corn on the cob and a great salad and enjoy!
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CREAMED CHICKEN IN A BASKET
Chunks of tender chicken in a creamy sauce are spooned into puff pastry shells in this delicious dish, which has long been one of our family's favorites. I served it to my husband and our five children for years...and it is now a "must" for our Easter brunch. -Sue Bolsinger, Anchorage, Alaska
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8-10 servings.
Number Of Ingredients 16
Steps:
- Place the chicken, onion, celery, water, 1 teaspoon salt and peppercorns in a large saucepan. Bring to a boil; skim foam. Reduce heat; cover and simmer 35-40 minutes or until a thermometer reaches 170°. Remove chicken with a slotted spoon; set aside until cool enough to handle. Bake pastry shells according to package directions., Remove chicken from bones; cut into cubes and set aside. Discard skin and bones. Strain broth, discarding vegetables and peppercorns. Set aside 2 cups broth (save remaining broth for another use)., In a large saucepan, melt butter. Stir in flour until smooth. Gradually add reserved broth, nutmeg, pepper and remaining salt. Bring to a boil; cook and stir 2 minutes. Remove from the heat; stir in the mushrooms, water chestnuts, pimientos, lemon juice and chicken. Return to the heat. Gradually stir in cream and heat through (do not boil). Spoon into pastry shells.
Nutrition Facts : Calories 471 calories, Fat 38g fat (19g saturated fat), Cholesterol 90mg cholesterol, Sodium 701mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein.
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